MEXICAN BAKED BEEF & RICE WITH POBLANO PEPPERS & SOUR CREAM RECIPE
Provided by á-7737
Number Of Ingredients 9
Steps:
- 1. Sauté poblano pepper Preheat oven to 425°F with a rack in the center. Halve poblanos lengthwise, remove cores, stems, and seeds, then roughly chop. Heat 2 tablespoons oil in a large pot or Dutch oven over medium-high. Add poblanos and cook until tender and just beginning to brown, about 5 minutes. 2. Brown beef Add ground beef and 1 teaspoon salt to pot. Cook beef, breaking up into large pieces, until browned, about 5 minutes. Spoon off and discard any fat. 3. Toast rice Add 1½ cups rice and 1 tablespoon Tam-pico de gallo spice and cook, stirring, until toasted, about 2 minutes. Stir in 2 cups water and bring to a boil. 4. Bake rice Cover and transfer pot to center rack of oven. Bake until water is absorbed and rice is cooked through, about 17 minutes. 5. Finish & serve Meanwhile, in a small bowl, whisk water into sour cream, 1 teaspoon at a time, to make a spoonable sauce, and season to taste with salt and pepper. Trim ends from scallions and thinly slice. Fluff rice with a fork and season to taste with salt and pepper. Serve baked rice and beef topped with scallions and sour cream for drizzling over. Enjoy! 6. Take it to the next level This one-pot wonder is full of flavor and hearty pieces of beef and poblano pepper. The spices can be tempered with a topping of sliced avocado, or kicked up a notch with a few shakes of your favorite hot sauce. For crunch, crush some tortilla chips and sprinkle them on top.
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